Biscoff Cheesecake Brownie Recipe: The Ultimate Dessert Combo

Biscoff Cheesecake Brownie is where fudgy meets creamy in the most irresistible way. Imagine this: a buttery Biscoff cookie crust, rich chocolate brownie swirled with cookie butter, and a luscious spiced cheesecake on top—all in one decadent bite. This triple-layer dessert is a guaranteed crowd-pleaser, whether you’re hosting friends, baking for the holidays, or simply craving something over-the-top delicious. In this article, we’ll walk you through the ingredients, detailed steps, helpful baking tips, and answer the most common questions around baking this showstopper.

Don’t miss our Biscoff Surprise NYC Cookies if you’re a true cookie butter fan.

Now, let’s get baking!

Why You’ll Love This Biscoff Cheesecake Brownie

A Triple Threat of Texture and Taste

This dessert is a beautiful marriage of three layers:

• Crunchy cookie crust: Made with crushed Biscoff cookies and butter, this base adds the perfect spiced crunch.
• Gooey brownie center: Rich, chocolatey, and studded with creamy dollops of Biscoff spread.
• Velvety cheesecake topping: Infused with Biscoff spread and warming spices like cinnamon, ginger, and allspice for a fall-inspired flair.

Each bite brings contrasting textures—crunchy, gooey, and creamy—all balanced by the sweetness of the chocolate and spice of the cookie butter.

Perfect for Any Occasion

Whether you’re baking for:

• A cozy family dessert
• A holiday gift tray
• Or just a solo sweet tooth indulgence
  This brownie is an upgrade from your average bar dessert. Plus, it slices beautifully, making it ideal for serving and sharing.

Biscoff Cheesecake Brownie Ingredients

Essential Equipment You’ll Need

To recreate this recipe at home, gather these kitchen tools:

• Electric Hand Mixer (for smooth cheesecake)
• Balloon Whisk
• Silicone Spatula (for folding and spreading)
• 9×9 Square Pan (lined with parchment)
• Disposable Piping Bags (optional, but great for neat dollops of Biscoff)

Layer-by-Layer Ingredient Breakdown

Biscoff Crust

• 200g Biscoff cookies
• 60g Unsalted butter

Brownie Layer

• 226g Unsalted butter (browned)
• 4 large eggs
• 200g brown sugar
• 150g white sugar
• 1 tbsp vanilla extract
• 86g 58% semisweet chocolate
• 34g Dutch-processed cocoa powder
• 1 tsp instant coffee granules
• 30g milk powder
• 125g all-purpose flour
• 1 tsp kosher salt
• 125g Biscoff spread (for piping into batter)

Cheesecake Layer

• 452g cream cheese (softened)
• 80g Biscoff spread
• 100g white sugar
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground allspice
• 2 large eggs
• 1 tsp vanilla extract
• 60ml heavy cream

Topping

• 80g Biscoff spread
• 160g caramelized white chocolate
  You can substitute with regular white chocolate if needed.

Looking for inspiration? Try our Best Moist Carrot Cake for another crowd-pleasing bake.

Step-by-Step Recipe Guide

Step 1 – Making the Biscoff Crust

Start by preheating your oven to 350°F (177°C). While the oven heats up:

1. Blitz 200g of Biscoff cookies in a food processor until they turn into fine crumbs.
2. Melt 60g of unsalted butter in the microwave (30 seconds first, then 10-second intervals if needed).
3. Mix the crumbs and melted butter in a bowl until evenly combined.
4. Press the mixture into a parchment-lined 9×9 square baking pan, forming an even base.
5. Bake for 12 minutes, then let it cool completely while preparing the brownie layer.

Preparing the Brownie Layer

Reduce the oven temperature to 300°F (150°C).

1. In a small saucepan, brown the 226g butter over medium-low heat, stirring often to prevent burning.
2. In a large bowl, use your electric hand mixer to whip 4 large eggs, 200g brown sugar, and 150g white sugar together until light and frothy (about 5 minutes).
3. In a separate bowl, combine:
   • 86g chocolate
   • 34g cocoa powder
   • 1 tsp instant coffee
     When butter is browned, pour it into the chocolate mixture to melt and combine everything. Set aside.
4. Slowly add the chocolate mixture to the whipped eggs and sugar.
5. Mix in:
   • 1 tbsp vanilla extract
   • 30g milk powder
   • 1 tsp kosher salt
6. Add 125g of flour, folding it gently using your silicone spatula.
7. Pour this rich brownie batter over the cooled crust.
8. Using a piping bag or two spoons, place dollops of 125g Biscoff spread throughout the batter.
9. Bake for 45 minutes, then turn the oven off, crack the door open, and let it sit for another 30 minutes before removing.

Let the brownie layer cool to room temperature before adding the cheesecake layer.

Making the Cheesecake Layer

Keep your oven set at 300°F (150°C).

1. In a large bowl, whip 452g of cream cheese until soft and fluffy (about 2 minutes).
2. Add:
   • 100g white sugar
   • 80g Biscoff spread
   • 1/2 tsp salt
   • 1/2 tsp cinnamon
   • 1/2 tsp ginger
   • 1/4 tsp allspice
     Mix until fully combined.
3. Add 1 tsp vanilla extract, then mix in 2 eggs one at a time, ensuring each is fully incorporated.
4. Pour in 60ml heavy cream and beat just until the mixture is smooth and lump-free.
5. Pour this cheesecake batter gently over the cooled brownie layer.
6. Jiggle the pan to level it out, then bake for 1 hour, or until the edges are set but the center still jiggles slightly.
7. Once baked, crack the oven door open and let it cool for 1-2 hours before removing.

Want to get better at melting and baking with chocolate? Learn chocolate baking fundamentals here from Sally’s Baking Addiction.

Finishing with the Topping

Now for the final flourish:

1. In a microwave-safe bowl, combine:
   • 160g caramelized white chocolate
   • 80g Biscoff spread
     Microwave in 40-second bursts, then 20-second intervals, stirring in between until smooth.
2. Pour this glossy topping over the cooled cheesecake layer and spread evenly.
3. Sprinkle with extra Biscoff cookie crumbs if desired.
4. Chill the whole thing overnight to allow it to set properly.
5. Once fully set, slice into 9 even squares using a hot knife for clean edges.

Check out No-Bake Dessert Cups for more make-ahead treats!

Pro Tips for the Perfect Biscoff Cheesecake Brownie

Cool Each Layer Before Adding the Next

Patience is key. Adding hot brownie to cheesecake or vice versa can cause layers to collapse or blend.

Use Room Temperature Cream Cheese

Cold cream cheese results in a lumpy batter. Let it sit out for at least 30–45 minutes before starting.

Don’t Skip the Overnight Chill

This dessert needs time to firm up. The cheesecake sets completely and the flavors meld beautifully overnight in the fridge.

For Clean Cuts, Use a Hot Knife

Run a large knife under hot water, wipe it dry, then slice. Repeat between each cut for perfect presentation.

Don’t miss our Pecan Pie Brownies if you love layered brownie treats.

Storage and Serving Suggestions

How to Store Biscoff Cheesecake Brownies

Because this dessert contains cream cheese and heavy cream, refrigeration is essential. Here’s how to keep it fresh:

• In the fridge: Place the cut squares in an airtight container and refrigerate for up to 5 days. If you’ve left the whole slab uncut, keep it covered with plastic wrap directly touching the surface to avoid drying out.
• In the freezer: You can absolutely freeze them! Wrap each square individually in parchment paper or plastic wrap, then place them in a zip-top freezer bag. They’ll keep for up to 1 month. Thaw overnight in the fridge before serving.

Check out No-Bake Dessert Cups for more fridge-friendly treats.

How to Serve for Best Texture and Flavor

• Let them sit at room temperature for 10–15 minutes before serving. This softens the texture just enough to enhance the creaminess.
• For added indulgence, drizzle warm Biscoff spread or chocolate sauce over the top.
• Serve with vanilla ice cream or a dollop of whipped cream for a restaurant-quality dessert plate.

Troubleshooting Common Mistakes

Why Didn’t My Cheesecake Set Properly?

If your cheesecake layer turns out runny or soft, here are the likely causes:

• You didn’t bake it long enough—the center should jiggle slightly but not be liquid.
• You may have overmixed the batter, causing air bubbles that affect the texture.
• It didn’t chill long enough—this recipe needs at least 8 hours in the fridge to fully firm up.

My Biscoff Cheesecake Brownie Cracked on Top—Why?

Cracks are usually a result of sudden temperature changes or overbaking. To avoid this:

• Cool gradually in the oven with the door cracked open.
• Avoid opening the oven door during baking.
• Use room temperature ingredients, especially cream cheese and eggs.

Brownie Too Gooey or Undercooked?

The brownie layer should be fudgy but not raw. If it’s too soft:

• Your oven may run cooler—use an oven thermometer to verify.
• Make sure you let it sit in the turned-off oven for 30 minutes after the 45-minute bake. This step helps firm it up before adding the cheesecake.

Can I Bake Both Layers at Once?

No, and don’t try. Baking them together will result in an underbaked center and overbaked edges. Let each layer cool and set properly before moving on to the next.

Discover great ideas like Cookie Butter Bars for more irresistible cookie-based bakes.

FAQs – Biscoff Cheesecake Brownie

Variations and Flavor Twists

Make It Nutty

Want some crunch? Add chopped pecans, walnuts, or hazelnuts between the brownie and cheesecake layer. Toasted nuts especially pair well with the Biscoff flavor.

Add a Chocolate Cookie Crust

Switch up the base by using chocolate wafer cookies or Oreos instead of Biscoff for a deeper cocoa flavor.

Pumpkin Spice Twist

Add 1/3 cup of pumpkin purée to the cheesecake batter along with extra cinnamon, nutmeg, and clove to make a fall-ready pumpkin Biscoff brownie.

Use White Chocolate Chips

Fold white chocolate chips into the brownie batter or sprinkle them between layers for a sweet surprise in every bite.

Mini Cheesecake Brownies

Bake in muffin tins for individual servings. Line with cupcake liners and adjust the baking time to about 25–30 minutes.

Check out Cookie Butter Bars to expand your cookie butter recipe collection.

Biscoff Cheesecake Brownie isn’t just a dessert—it’s an experience. From the crunchy cookie base to the rich, fudgy brownie center, and the creamy spiced cheesecake topping, every layer is packed with flavor and texture. It’s indulgent yet balanced, and once you’ve made it, you’ll want to bake it again and again.

Whether you’re preparing it for a party, holiday dinner, or just treating yourself to something incredible, this triple-layer masterpiece is guaranteed to impress. With proper chill time, quality ingredients, and a little patience, your brownies will come out bakery-worthy every time.

Discover great ideas like Cookie Butter Bars and build your cookie butter dessert collection today!